PREPARATION:

1. Heat a large saute pan on medium-high heat with 1 tablespoon of the olive oil. Add the onion to the pan and cook, stirring, until softened and lightly caramelized, 6 to 7 minutes. Add the garlic and cook for 15 to 30 seconds.
2. Add another 1 1/2 tablespoons olive oil and cook the Brussels sprouts, adding more olive oil as necessary, stirring occasionally, until they are caramelized around the edges, 4 to 5 minutes. Season with the salt, pepper and add the stock. Next, add the syrup, apple cider vinegar and hazelnuts. Continue to cook another 4 to 5 minutes or until the sprouts are tender. Serve immediately.

3. This recipe was featured on the Home for the Holidays Episode of Emeril Green.